I love making this super quick Instant Pot Indian Khema in under 30 minutes. I’m not usually a fan of mixing sweet spices like cinnamon and cardamom with savory meats, but I’ve made this Keto Indian Kheema without it, and it’s just not the same. You won’t taste the sweetness when it’s all said and done, just a wonderful complex flavor that’s hard to believe took you less than 30 minutes to marshal.
Although peas are traditional in Indian Kheema, you’d probably want to omit them if you’re trying to reduce your carbs, although I’d consider cutting them in half before deleting them all together. They do add a wonderful burst of color as well as texture and flavor to the dish.
The recipe steps for the Instant Pot Keto Indian Kheema are:
- Lightly sauté the vegetables
- Break up the beef, add spices and water
- Cook for 5 minutes HP, NPR for 10 minutes
- 1 cup frozen peas (optional, omit for keto)
- 1 cup onion chopped
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 3-4 pieces cinnamon sticks
- 4 pods green or white cardamom
- 1 pound 80% ground beef
- 1 teaspoon garam masala
- 1 teaspoon salt
- 1/2 teaspoon turmeric
- 1/2 to 1 teaspoon cayenne (adjust to preferred spice level)
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cumin
- 1/4 cup water
Set the cup of frozen peas out to thaw (omit for keto)
Turn your Instant Pot onto Sauté on high. When the display reads HOT, add your ghee or oil. When the ghee is hot and shimmering, add the cinnamon sticks and the cardamom and let them sizzle for 10 seconds.
Add chopped onion, garlic and ginger and sauté for a 3-5 minutes until the onion has softened.
Add in the ground beef and sauté long enough to break up clumps, about 3-4 minutes.
Add in spices and water, and close your Instant Pot.
Cook on High Pressure for 5 minutes, and allow the pressure to release naturally for 10 minutes. Release remaining pressure.
Mix in the peas if using, and let them heat through and serve,